What is 'back of house' in restaurant management?

In restaurant management, 'back of house' refers to areas that are not visible to customers and includes critical spaces such as the kitchen, storage areas, dishwashing, and staff break rooms. This term highlights the operational side of a restaurant, where food preparation, inventory management, and overall behind-the-scenes activities occur. Functions in the back of house are crucial for ensuring that the front of house runs smoothly, as they directly impact the food quality, efficiency of service, and overall guest satisfaction.

While the other options relate to customer-facing areas, they do not define the back of house. The back of house serves as the backbone of restaurant operations, focusing on food production and management, which are invisible to the patrons but essential for a successful dining experience.